4 boiled eggs, diced (large eggs)
1 avocado, diced
2 green onion, sliced into thin rounds
4 celery stalk, diced
1/4 cup non-fat plain yogurt, (may contain gluten)
1 tbsp sour cream, low fat (may contain gluten)
1 lime, juiced
1 tbsp fresh dill, snipped
1/4 tsp salt
1/8 tsp freshly-ground black pepper
red pepper flakes, pinch
- Start by boiling the eggs in a pot of water for approximately 10-12 minutes. Transfer them to a bowl of to cold water once cooked.
- Whisk together sour cream, yogurt, lime juice, dill, salt, and pepper in a mixing bowl. Whisk until all ingredients are combined.
- Combine diced eggs, green onions, avocado, and celery in a salad bowl then set aside.
- Stir in yogurt mixture to the egg salad until ingredients are combined. Sprinkle with red chili flakes.
- Ready to serve!